| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Gournd beef |
| 1 |
|
Egg |
| 1 |
sm |
Onion chopped |
| 1 |
|
Carrot; grated |
| 1 |
|
Stalk celery; finely chopped |
| 1/4 |
c |
Catsup |
| 1/2 |
c |
Seasoned bread crumbs |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1/4 |
lb |
Boiled ham; sliced |
| 1/2 |
lb |
Swiss cheese; sliced |
INSTRUCTIONS
Thoroughly combine all iongredients except ham and cheese. On a sheet of
wax paper, press mixture into a 9 X 12-inch retangle.
Layer sliced ham on meat, then cheese. Roll up, starting at narrow end.
Seal ends to form loaf. Place seam side down in loaf pan, 9 X 5 inches.
Roast 30 to 35 minutes on HIGH MIX or until inter- nal temperature reaches
155 F. Cover and allow to stand 5 to 10 minutes. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 16,
1997
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